Tuesday, September 12, 2017
To make perfect hard-boiled eggs, bring the eggs to a rolling boil over medium heat, cover the saucepan and simmer for ten minutes. Turn off the heat and leave the eggs in the saucepan for another ten minutes. Drain the eggs and rinse under cold water then fill the saucepan with cold water and leave the eggs to cool down completely. They'll be easy to peel with no blemishes at all. Slit the eggs vertically four or five times to make sure the gravy penetrates to the core. Lightly fry the eggs until golden brown before releasing them into the gravy.